Agar Agar is a natural gelling agent, thickener and foaming agent. It is obtained from the extraction of red seaweed from the Gracilaria family. These algae are washed, crushed and the paste obtained is chemically treated to be used as a stabilizer in some foods and to make jellies.
Squid ink Powder (250 gr.)
Product obtained from fresh squid ink, selected, mixed and dehydrated. Squid ink powder, black color. Characteristic smell and taste. It is used to give color and flavor to recipes.
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CHARACTERISTICS: product obtained from fresh squid ink, selected, mixed and dehydrated. Squid ink powder, black color. Characteristic smell and taste.
USES AND APPLICATIONS: This product can be used to give color and flavor to recipes.
CONSERVATION: keep in a cool, dry and odor free place.
FORMAT: 250 gr polypropylene can.
ALLERGENS: contains mollusk. May contain traces of gluten, soy, nuts and sesame.
DATE OF CONSUMPTION: 12 months.
NUTRITIONAL CHARACTERIST. Contained in 100g.
Energy - 1513 kJ / 361 kcal.
Fat - 0,1 g
Saturates - 0,01 g
Carbohydrates - 65,0 g
Sugars - 60,0 g
Fibre - 25,0 g
Protein - 0,1 g
Salt - 2,75 g
Sodium Alginate is a stabilizer, gelling agent, thickener and film former. It is obtained from seaweed. It is used in desserts, bakery products, ice cream, preserves, salad dressings, sausages, drinks and pastry gels.
Calcium Chloride is a calcium salt widely used as a food additive, it acts as a stabilizer and flavor enhancer. It is a chemical, inorganic, mineral compound and its function depends on the type of food to which it is applied.
It comes in the form of fine cream-white to light brown powder, with neutral taste and smell. This gel can be used for glacings, jams and other fruit preparations.
Drextin is used to get much more crispy fried. Also in frying or temperate pastes it makes them resist the crunch longer and absorb less fat. Also used as a sugar substitute in biscuit and biscuit doughs.